Yesterday, after golf, I couldn't think of any more turkey so I threw together a pot of two types of Rancho Gordo beans cooking them with chicken stock and the juice of San Marzano tomato until tender and their liquor was the consistancy of thin gravy. I then sauteed several onions, lots of garlic, celery and San Marzano tomato until almost done and added a pound of fresh local, Pennsylvania, Kielbasa sausage and other seasonings until the sausage was just cooked. Served in bowls with a drizzle of good olive oil, cracked pepper and fresh shaved pecorino romano cheese and crustini. Wonderful. Paired with a nice primitivo.